Preheat and prep: Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.

Mix dry ingredients: In a large bowl, whisk 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves.

Combine wet ingredients: In a second bowl, whisk 1 cup pumpkin puree, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup neutral oil, 2 large eggs, 1 teaspoon vanilla, and 1/3 cup milk until smooth.

Bring it together: Pour the wet mixture into the dry. Stir gently with a spatula until just combined. A few small streaks of flour are fine.

Add extras (optional): Fold in 3/4 cup chocolate chips, chopped nuts, or pepitas. Don’t overmix.

Fill the tin: Divide the batter evenly among the muffin cups. For a bakery-style dome, fill each cup close to the top. Sprinkle with coarse sugar if you like.

Bake: Bake 18–22 minutes, or until the tops spring back lightly and a toothpick comes out with a few moist crumbs.

Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool fully. They’ll set up as they rest.

Serve: Enjoy warm or at room temperature. They’re fantastic plain or with a little butter.